Ingredients

Brownie Layer:

1/2 cup (115g) unsalted butter, melted
8 oz (225g) semi-sweet or dark chocolate, chopped
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup (95g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/4 tsp salt

Cheesecake Layer:

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract

Raspberry Swirl:

1/2 cup fresh or frozen raspberries
1-2 tbsp granulated sugar
1 tsp lemon juice (optional)

Instructions

Step 1: Make the raspberry sauce by placing raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the raspberries break down and the sauce thickens slightly. Strain through a fine sieve to remove seeds and set aside to cool.

Step 2: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving extra on the sides to lift the brownies out easily.

Step 3: Melt butter and chopped chocolate together using a double boiler or a heatproof bowl over simmering water. Stir until smooth, then remove from heat. Stir in sugar, then add eggs one at a time, mixing well after each addition. Add vanilla extract. Sift in flour, cocoa powder, and salt, then fold gently until just combined. Avoid overmixing.

Step 4: In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract and mix well.

Step 5: Pour the brownie batter evenly into the prepared pan. Spoon dollops of the cheesecake mixture over the brownie layer. Then drop small spoonfuls of the raspberry sauce on top of the cheesecake dollops.

Step 6: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake mixture, creating pretty marbled patterns. Be careful not to over swirl to keep the layers distinct.

Step 7: Bake for 35-40 minutes. The cheesecake layer should be set, and the edges of the brownies will start pulling away from the pan. The center should still be slightly soft but moist when tested with a toothpick in the brownie portion.

Step 8: Let brownies cool completely in the pan on a wire rack. Chill in the fridge for at least 2 hours to set fully. When ready, use a heart-shaped cookie cutter to cut brownies into heart shapes.

Step 9: Serve chilled or at room temperature and enjoy the delicious combination of chocolate, cheesecake, and raspberry in each bite.

Tips & Variations

Use dark or milk chocolate for varying richness—milk chocolate adds sweetness, dark chocolate delivers a more intense flavor.

Add chopped nuts like pecans or walnuts into the brownie batter for extra crunch.

Swirl in other fruit purees such as blueberry or strawberry to match different berry flavors.

Mix in white chocolate chips or caramel bits for added sweetness and texture.

FAQs

Can I use frozen raspberries for the raspberry swirl?

Yes, frozen raspberries work perfectly. Just thaw them before cooking to ensure the sauce cooks evenly and blends smoothly into the swirl.

How should I store leftover brownies?

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The cheesecake layer requires refrigeration to prevent spoilage and keep the texture intact.

Can I make these brownies ahead of time?

Absolutely! Bake them a day in advance, refrigerate after cooling, and cut into shapes before serving for best presentation.

What if I don’t have a heart-shaped cookie cutter?

No problem! You can cut the brownies into squares or rectangles instead. The raspberry swirl and cheesecake marbling will still make them special and delicious.

Dessert

Heart Shaped Brownies with Raspberry Swirl & Cheesecake Recipe

Introduction